Loaded Nachos with Masala Crema
Sheet-pan nachos loaded with melted cheddar, black beans and fresh pico, finished with a cool, tangy masala crema. The blend never sees the oven: it goes into the crema.
Photography is illustrative. Every recipe is tested.
Ingredients
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 1/2 teaspoons Tikka Twist Signature Blend, Mild or Hot
- 1 to 2 teaspoons water, to thin
- 8 ounces tortilla chips
- 2 cups shredded cheddar or Monterey Jack, about 8 ounces
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup pico de gallo
- 1 jalapeño, thinly sliced
- Chopped cilantro, to serve
Contains: Soy, Wheat.
Using the blend
1 1/2 teaspoons
Stir the blend into the sour cream and let it sit 10 minutes while the nachos bake. In the crema it blooms and turns smooth; sprinkled on the chips it would scorch in the oven.
Method
- 01
Make the masala crema. Whisk the sour cream, lime juice and 1 1/2 teaspoons of Tikka Twist until smooth. Add water a teaspoon at a time until it drizzles from a spoon. Set aside for 10 minutes so the blend softens and blooms.
- 02
Heat the oven. Heat the oven to 400°F and line a rimmed sheet pan with foil.
- 03
Layer the nachos. Spread half the chips on the pan, scatter over half the cheese and half the beans, then repeat with the rest. Two layers means cheese on every chip, not just the top.
- 04
Bake until melted. Bake 7 to 10 minutes, until the cheese is fully melted and starting to bubble at the edges.
- 05
Top and serve. Spoon the pico de gallo and jalapeño over the hot nachos, drizzle with the masala crema and scatter with cilantro. Serve straight from the pan.